Vegetable soup with green beans recipe. Green bean soups. Step-by-step preparation of the dish

Bean soups are very popular, but they are too heavy for the body and therefore not everyone likes them. Those who like lighter soups should definitely try making a first course of green beans. The stew is very easy to make; you can use both fresh and frozen pods. Unlike legumes, such beans do not require primary processing - pre-soaking and long cooking, which is undoubtedly a huge advantage. Please note that we are not talking about asparagus, but about legumes. You can see the differences in the photo, and the video will help you learn more about the cooking process.

Green Bean Soup Recipe

Ingredients

Servings: – + 12

• water 2 l
• pork (or beef) 300 g
• bulb onions 1 PC.
• carrot 1 PC.
• tomato 1 PC.
• potato 300 g
• green beans (fresh or frozen) 150 g
• garlic 2 large cloves
• vegetable oil 30 g
• salt 1/3 tbsp. l.
• dill 30 g

Per serving

Calories: 47 kcal

Proteins: 2.03 g

Fats: 3.17 g

Carbohydrates: 2.6 g

50 min. Video recipe Print

We thoroughly wash the pork under cold running water and chop it into medium portions. Fill with water and place on the stove. We collect the foam formed at the moment of boiling and then cook for 40 minutes.

Add potatoes cut into medium cubes into the boiling broth, and after 10 minutes add bean pods.

Well, while everything is cooking, we are preparing the frying. To begin with, place a finely chopped onion in hot oil, and after 4 minutes add coarsely grated carrots. After 5 minutes, add the diced tomato to the vegetables. Sauté the mixture until ready.

Transfer the contents of the frying pan into the saucepan.

Cook for another 10 minutes, and then season the soup with garlic passed through a press and chopped dill. After 3 minutes it will be ready.

Advice: if you cook the broth not with fatty pork, but, for example, with chicken, veal or turkey, you will get an equally tasty dietary soup. And to make it even lighter and low-calorie, you can not sauté the vegetables, but simply add them chopped into the soup before the potatoes.




Well, for those who have excluded meat from their diet, you can prepare a light soup with green beans. It's very easy to make and the variety of vegetables adds a nice summer flavor. For greater nutritional value, it is recommended to add soy mince.

Vegetarian Green Bean Soup Recipe

Cooking time: 45 minutes

Number of servings: 10

Energy value

• calorie content – ​​29.18 kcal;
• proteins – 0.71 g;
• fats – 1.25 g;
• carbohydrates – 3.8 g.

Ingredients

• filtered water – 1.5 l;
• potatoes – 350 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• green beans – 100 g;
• celery stalks – 50 g;
• sweet bell pepper – 150 g;
• tomato – 2 pcs.;
• garlic – 2 cloves;
• fresh parsley - 1 bunch;
• salt – 1/3 tbsp;
• ground black (or red) pepper – 2 pinches;
• bay leaf – 2 leaves;
• coriander – 2 pinches;
• refined vegetable oil (for frying) – 3 tbsp.




Step-by-step preparation

1. Fill the potatoes, cut into strips, with water and put them on the stove to cook.
2. At this time, prepare the vegetable frying. Grease a heated frying pan with vegetable oil and place the onion chopped into half rings into it. After a couple of minutes, add the grated carrots. Sauté the vegetables until cooked - they should slightly change color and become soft.
3. While we were sautéing, the water and potatoes had already boiled. If a little foam appears, remove it using a slotted spoon or even a regular tablespoon. Place the fried vegetables in the pan.
4. We clean the bell pepper from seeds, remove its stalk, then rinse it under running cold water. Cut it and the celery stalks into thin strips.
5. Pour the chopped vegetables into the soup, and send the green beans to cook along with them.
6. After 10 minutes, add finely chopped tomatoes. If you suddenly don’t have tomatoes on hand, you can replace them with paste or even ketchup.
7. All that remains is to add spices and chopped herbs and garlic to the soup. That's it!

Meat and vegetarian green bean soup makes a great first course. Its unusual but pleasant taste will not leave anyone indifferent. The stew will diversify the daily diet of any family and even children will like it. Of course! After all, if you follow the above recipe, everything will turn out just to lick your fingers. Bon appetit!

A light vegetable soup made from green beans is the best way to bring the body into balance and harmony after long “holidays”, it has been tested several times. After celebrating the New Year, when the body is half made up of vegetables, morning vegetable soup is practically a medicine. I recommend!

Why everyone calls green bean pods asparagus, I don't know. Green beans, commonly called green beans, are nothing more than unripe pods of common beans. An amazing vegetable that is easy and enjoyable to cook. Green beans, after being fried or boiled, are used as a side dish, and salads are prepared from them. Green bean soup is easy to prepare and always delicious.

Most often, green beans are frozen or canned, and in this form they are available for sale all year round. We usually buy fresh frozen green beans, cut into matchstick size pieces. You can prepare dishes from such beans without even defrosting them. Green beans are an excellent sauté, can be an independent dish or a side dish, like, it turns out great with both fresh and frozen beans.

It is worth noting that you should not eat green beans because of their high lectin content. This does not have a very positive effect on health - lectin is toxic to a certain extent, but is destroyed during heat treatment.

Green bean soup is a delicious liquid dish common in many world cuisines. The general rule for preparing soups is that the soup should contain about half of the liquid by volume, as in. To improve the taste and appearance of the soup, some vegetables should be fried a little in a small amount of vegetable oil, as is done when preparing.

Green bean soup. Recipe

Ingredients (3 servings)

• Green beans 200 gr
• Potatoes 1 piece
• Onion 1 piece
• Carrot 1 piece
• Parsnip 50 gr
• Garlic 1-2 cloves
• Parsley, dill taste
• Olive oil 1 tbsp. l.
• Salt, black pepper, red hot pepper, dry green onions, Provençal herbs taste

1. For breakfast we will prepare a light vegetable bean soup. Fresh vegetables - a small carrot, a piece of parsnip root, you can add celery root, an onion, 1-2 cloves of garlic, potatoes and herbs. Frozen green beans do not need to be defrosted; they cook well in soup.

   Vegetables for a good soup

2. It is better to cook the soup in a saucepan with a thick bottom and a lid to ensure even boiling over low heat. Once upon a time, we switched to cooking in ceramic pans, which do the job perfectly. Pour 1.5 liters of cold water into a saucepan, throw frozen green beans into it and put on fire.

   Throw the frozen beans into the water and let them cook

3. Peel the carrots, roots and onions. Cut the carrots and roots into thin strips; this is conveniently done with special graters. Cut the onion into large strips. Heat 1 tbsp in a frying pan. l. olive oil and fry the chopped vegetables until soft for 10 minutes, stirring.

   Fry carrots, onions and roots

4. Peel the potatoes and garlic. Cut the potatoes into cubes, twice as large as for, and chop the garlic coarsely with a knife. Add the chopped potatoes and garlic to the pan.

   Add potatoes and garlic to the soup

5. Add fried vegetables to the soup. Usually, roasting is called sautéing, which is not entirely true. Sauteing involves frying in fat to extract natural coloring substances from vegetables with fat, and then grinding them, passing them through a chopper, blender, or sieve. The resulting homogeneous mass is used for addition to puree soups (), sauces, etc.

   Add fried vegetables to the soup

6. Add spices. Salt should be added at the very end of cooking the soup. Pepper the soup to taste, add just a little hot red pepper or a pod of dry pepper. Add dry green onions and a pinch of dry Provençal herbs mixture. Stir the soup and bring to a boil.

   Add spices to soup

7. Once the soup begins to simmer, cover the pan with a lid and reduce the heat to a low simmer. Cook bean soup for 30 minutes. During this time, all the vegetables are guaranteed to be cooked, and you will get an amazing vegetable broth. Medium-sized potatoes will begin to boil. Salt the soup to taste. Cook the soup for another 2-3 minutes and remove the pan from the heat.
8. Pour the first course of green beans into plates, sprinkle with finely chopped herbs and, if desired, a pinch of hot pepper.

Making green bean soup!

In winter, more than ever, you want to enjoy something warm and tasty. This is why soups receive the most attention during the cold season. And, of course, every housewife thinks about how to diversify the diet and cook something new. Why not treat yourself to green bean soup, which is not only healthy, due to the presence of many vitamins in green beans, but also beautiful, thanks rich green color of green beans.

For a long time now, green beans have been a frequent guest in our kitchens. We are most used to using green beans in salads, but it's time to expand our menu and include this ingredient in other dishes. So, let's prepare green bean soup.

Soup with green beans and potatoes

This soup will not leave anyone indifferent. A light, tasty and very beautiful soup, which is also easy and quick to prepare. And if you replace pork with beef, then you will still get a real dietary soup.

Ingredients:
500 grams of pork;
500 grams of potatoes;
300 grams of green beans;
2 tomatoes;
Bulb;
One carrot;
2 cloves of garlic;
Vegetable oil;
Greenery;
Salt and pepper to taste.

Cut the meat into small pieces, add water, salt and cook until done. Peel the potatoes and cut them into cubes. As soon as the meat is cooked, add potatoes to it and let it cook for 5-7 minutes. At this time, prepare the frying: cut the onions and tomatoes into cubes, grate the carrots. Fry the onion in vegetable oil, then add the tomatoes and carrots. When the potatoes are almost ready, add green beans to the soup and let the soup simmer for another 5 minutes. Then add the roast, pepper, salt, reduce the heat and leave on the stove for another 10 minutes. At the end, add the garlic, squeezed through a garlic press, and let the soup brew under the lid for another 15-20 minutes. The soup is ready! Before serving, garnish the soup with herbs.

Chicken soup with green beans

Ingredients:
500 grams of chicken meat;
300 grams of green beans;
One bell pepper;
One onion;
Three tomatoes;
Dill, parsley and celery;
Vegetable oil;
Salt and pepper to taste.

Cut the meat into small pieces, add water, salt and cook for 45 minutes. Cut the tomatoes into slices, bell peppers and onions into half rings. Fry the onion in vegetable oil. Add tomatoes, bell peppers, beans and fried onions to the broth. Pepper and cook for another 7 minutes. At the end, add chopped dill, parsley and celery.

Photo: shutterstock.com

Bean soup with noodles and beef

Ingredients:
500 grams of beef ribs;
200 grams of small noodles;
500 grams of green beans;
One onion;
One carrot;
Green onions;
Greenery;
Vegetable oil;
A few cloves of garlic;
Salt and pepper to taste.

Pour water over the beef ribs, add salt and cook together with the onion and whole carrots until tender.
Boil the beans separately in salted water for 15 minutes. Also boil the noodles in salted water for 4 minutes, then rinse them with cold water and drain. Once your broth is ready, remove the ribs, remove the meat from them and add them back to the broth. We also send ready-made beans and noodles, chopped herbs and green onions there. Squeeze the garlic into the soup and let it sit for a few minutes.

Soup with green beans and sour cream

Ingredients:
One kilogram of green beans;
500 grams of potatoes;
100 grams of sour cream;
Flour;
Greenery;
Salt and pepper to taste.

Wash the potatoes, peel them, cut them into cubes and put them on the stove to cook. When the potatoes are almost ready, add green beans. Salt and pepper to taste. Add a little flour to the sour cream, mix well so that there are no lumps left, and pour into the soup. At the end we add chopped herbs.

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Series of messages "First courses":
Part 1 - Making Green Bean Soup!

Green beans are very healthy and tasty. As a rule, salads and main courses are prepared from it. But today we will talk about soups prepared using it.
Soups with green beans are light, low in calories and quite easy to prepare. They can be cooked with meat, vegetables, fish, as well as pasta. In terms of consistency, it can be either ordinary liquid or puree soups - the choice is at your discretion.

By the way, you can use not only fresh, but also frozen beans for cooking. And in some cases - even canned. The main rule that you need to remember is that green beans should be added to the prepared dish at the end of its preparation and cooked for no more than 5-7 minutes. Otherwise, it may lose its shape (turning into a fibrous mass) and beneficial properties.

Soup with green beans and chicken

Ingredients	Quantity
leek -	2 pcs.
chicken carcass (soup) -	1 PC.
potato tubers -	4 things.
bean pods -	200 g
carrot root vegetable -	1 PC.
salt -	taste
a mixture of black pepper and allspice -	taste
khmeli-suneli -	taste
dill -	2 branches
laurel leaf -	2 pcs.
Cooking time: 60 minutes	Calorie content per 100 grams: 26 Kcal

Preparation:

1. Rinse the chicken carcass, and then place it in a pan of suitable size, fill it with water (guide the level so that it completely covers the carcass) and place it on the stove. Immediately after the water begins to boil, you will need to remove the foam that forms on the surface, season the broth with salt (to your taste) and cook it for half an hour;
2. Potato tubers must be peeled and cut into medium-sized cubes. Chop the leek and cut the carrots into thin slices. Add the chopped vegetables to the boiling broth and simmer for 20-25 minutes;
3. At the end, season the soup with a pinch of suneli hops and a mixture of peppers. Add bay leaf and halved beans. After boiling again, 5 minutes should pass and that’s it - the pan can be removed from the stove;
4. Sprinkle the finished bean soup with chopped dill. Transfer the boiled chicken to a large platter. If you wish, you can remove the meat from it and place portions on each plate when serving. But you can serve it to the table, directly whole, on a platter. And in this case, everyone will be able to take for themselves the piece that they like the most.

Diet soup from frozen beans

Ingredients:

• potatoes – 3 pcs.;
• frozen bean pods – 250 g;
• tomato – 2 pcs.;
• onion – 1 pc.;
• carrot root – 1 pc.;
• salt;
• freshly ground pepper;
• parsley – 3 sprigs;
• garlic cloves – 2 pcs.

Cooking time: 35 min.

Energy value per 100 g: 21 kcal.

Step by step description:

Soup with vermicelli and green beans

Components:

• chicken drumsticks – 2 pcs.;
• carrots – 1 pc.;
• red onion – 2 pcs.;
• bean pods – 250 g;
• potato tubers – 2 pcs.;
• thin vermicelli – 100 g;
• salt, pepper;
• spice mixture “Khmeli-suneli”;
• laurel leaf.

Cooking time: 40 min.

Amount of kcal per 100 g: 28 kcal.

Step-by-step description of preparation:

1. Place the chicken drumsticks in a saucepan, add the required amount of water and boil over moderate heat;
2. Cut the potatoes into cubes. Grate the carrots using a regular grater, and chop the onion into quarters. Add vegetables to boiling chicken stock and simmer for about 25 minutes;
3. Next, the soup will need to be seasoned with salt and pepper and a pinch of suneli hops. Add bay leaf;
4. The green beans can be left whole, or they can be cut into 2-3 parts - it’s up to your discretion. Add the beans to the boiling broth at the same time as the vermicelli. Stir, bring to a boil and after 7 minutes remove from heat;
5. Serve the finished dish in portioned broth bowls, complemented with white bread toast.

Soup with green peas and beans

Components:

• turkey drumstick – 1 pc.;
• fresh frozen peas – 1 tbsp.;
• fresh frozen bean pods – 200 g;
• white onion – 2 pcs.;
• potato tubers – 2 pcs.;
• carrot – 1 pc.;
• tomato puree – 2 tbsp;
• garlic cloves – 5 pcs.;
• rock salt, red hot pepper, black pepper.

Cooking time: 60 min.

Nutritional value per 100 g: 30 kcal.

Step by step description:

1. Cook the broth from the turkey leg, and without wasting time, start preparing the remaining ingredients. Cut the potatoes into medium-sized cubes, carrots into oblong cubes, and onions into arbitrary pieces;
2. Add the vegetables to the broth and season at this stage with salt and red hot pepper;
3. Once the potatoes are ready (25 minutes), season the soup with tomato puree, frozen peas and green beans. Once the soup has returned to the boil, season it with black pepper and simmer for 10 minutes. Then remove from the stove;
4. Pour the finished soup into portioned bowls, season with a pinch of chopped garlic and serve.

Green bean soup with rice

Ingredients:

• sugar pork bone – 300 g;
• potatoes – 3 pcs.;
• rice cereal – 40 g;
• bean pods – 150 g;
• onion - 1 pc.;
• carrots – ½ part;
• salt;
• black pepper/allspice;
• parsley sprigs – 3 pcs.

Cooking time: 40 min.

Energy value per 100 g: 30 kcal.

Preparation:

1. Rinse the pork, add 2.5 liters of water and place over medium heat. Remove any foam that forms using a slotted spoon. Add salt and 4 peas of black and allspice;
2. Cut the potatoes into medium-sized cubes and add to the boiling pork broth;
3. Following the potatoes, send rice washed in several waters, grated carrots and an onion chopped into quarters. Cook until done;
4. At the end of cooking, add green peas and green beans to the soup (you can even directly frozen). Let the contents of the pan boil again for about 10 minutes, then sprinkle with chopped parsley and remove from heat;
5. Soup with rice and green beans is ready. The dish turns out quite rich and satisfying.

Vegetable soup with green beans

Ingredients for cooking:

• green beans – 250 g;
• celery (stems) – 100 g;
• carrots – 2 pcs.;
• red Bulgarian onion – 2 pcs.;
• zucchini – 1 pc.;
• potatoes – 2 pcs.;
• beef bone – 250 g;
• salt;
• pepper;
• laurel – 2 pcs.

Cooking time: 1 hour.

Amount of kcal per 100 g: 29 kcal.

Preparation:

1. Place the beef bone in a saucepan with water and put on fire. Cook with the lid closed for half an hour;
2. Meanwhile, start preparing the vegetables: cut the zucchini and potatoes into cubes of the same size. Chop the onion into quarters, and cut the carrots and celery stalks into circles;
3. Add all the vegetables to the boiling soup, season it with salt, ground pepper and cook until tender (20-25 minutes);
4. 5 minutes before the end of cooking, add 1-2 laurels to the soup. To add some piquancy, set the bay leaf on fire before adding it to the soup, then cover with a lid and let sit for 5 minutes. After such a simple operation, your soup will acquire a special spicy, slightly smoky aroma;
5. Vegetable soup with green beans is served both hot and cold. Once in the plates, sprinkle it with chopped dill and garlic. Serve rye bread crackers separately.

In order for green beans to retain their aesthetic appearance in the finished dish, cut them into 2 parts and add to the soup 5-7 minutes before the end of cooking.

It is not recommended to cook green bean dishes in dishes made of aluminum. This metal, during thermal heating, contributes to the loss of taste properties and natural color of green beans.

If you use frozen green beans when preparing the soup, you should not defrost them first. Throw it into the soup directly from frozen.

From vegetable soup with green beans you can make a very tasty puree soup that children will enjoy eating. To do this, cook the soup according to the traditional recipe, and then grind it in a blender until pureed. Before serving, garnish with basil leaves.

Green bean soup is not as popular as borscht or solyanka, but is undoubtedly worth making! This simple and satisfying soup will help add variety to the daily lunch menu, delighting consumers with its bright color, rich taste and aroma.

I really love green beans and often add them to main dishes, such as vegetable pilaf or pot roast. But I rarely cook soup with green beans, and today I decided to correct this omission.

To make it more satisfying, I made soup with chicken broth; with chicken it turns out the most fragrant and delicious, but you can cook this soup with meat broth or even water. The last option is especially relevant in the summer heat.

To make green bean and chicken soup even more flavorful, a combination of herbs such as cilantro, green basil and parsley is perfect. This time I didn’t have cilantro with basil, I used the usual set of parsley + dill and it turned out great too.

Well, now to the main thing - how to cook soup with green beans. For it we will need:

Ingredients for green bean soup recipe
Chicken	500-600 grams
Frozen green beans	200 grams
Onion	1 small head
Carrot	1 small (100 grams)
Potato	2-3 pieces (300 grams)
Tomato or tomato paste	1 large or 1 tablespoon
Spicy greens	a few twigs
Vegetable oil (optional)	1 tablespoon
Salt	taste
Ground black pepper	taste
Hot pepper (optional)	taste
Water	2 liters

Soup with green beans and chicken

We start dancing from the stove, that is, from the broth :). Pour cold water (2 liters) into a saucepan, add chicken pieces, put on fire. Bring to a boil, turn down the heat to low, remove the foam with a slotted spoon and cook at the lowest simmer for 30-40 minutes. If you want to cook a perfectly clear broth according to all the rules, welcome to this page, where I shared the secrets of cooking chicken broth.

Strain the cooked broth. Makes about 1.5 liters of soup base.

Separate the chicken meat from the bones.

Peel and wash the onion and carrot. Finely chop the onion and grate the carrots on a coarse grater.

It is better to lightly sauté these vegetables in vegetable oil before adding them to the soup to release their flavor. Sauté until the onion is translucent; there is no need to fry too much.

Peel the potatoes, wash them and cut them into small cubes, approximately the size of green beans. So soup with green beans will turn out not only tasty, but also harmonious in appearance.

We clean the tomato from skin and seeds. Chop the pulp. It is easy to peel a tomato by cutting the skin crosswise, immersing it in boiling water for a few minutes, then rinsing it with cold water.

Bring the chicken broth to a boil again, add the chopped potatoes.

A few minutes later - onions and carrots.

We take the frozen green beans out of the freezer and rinse them with cold water to remove the “snow” that has formed in the bag.

Without defrosting, add the beans to the pot of soup. Cook the soup at low simmer for 15 minutes.

Add tomatoes, cook for another 2-3 minutes.